Instructions

CAKE

1. Heat oven to 350 degrees. Prepare jumbo muffin pans with jumbo cupcake liners, or spray with baking spray.
2. In a large bowl, whisk together the flour, baking powder, cocoa, and salt. Set aside until needed.
3. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and hand mixer), cream the butter, sugar, oil and emulsion on medium speed until light and fluffy, about 5 to 7 minutes. Add the eggs one at a time and mix for about 20 seconds in between each addition, and scrape down the sides of the bowl as needed. With the mixer speed on low, add 1/3 of the flour mixture until just combined. Pour in half of the buttermilk and stir until combined. Repeat this process until all of the flour and buttermilk have been added.
4. In a small bowl, whisk the baking soda and vinegar together and quickly whisk into the batter. Pour batter in each muffin cup about two-thirds full. 
5. Bake cakes on the center rack of the oven for 20 to 25 minutes or until a tooth pick inserted in the center comes out with a few moist crumbs attached. Let the cakelets cool in the pans on a wire rack for 10 minutes. Invert cakelets on to the wire rack to cool completely.

FROSTING

1. In a large bowl, beat the butter on medium speed for 5 minutes with an electric hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment). Add the powdered sugar, vanilla extract, lemon juice and salt and mix on low speed to combine.
2. Once combined, increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over beat at this stage or the cream cheese will cause the frosting to thin.

ASSEMBLE

1. Prepare a piping bag with your favorite piping tip and fill bag with frosting. Pipe frosting on top of each cakelet in a decorative fashion. Garnish with sprinkles and a decorative cake topper of your choice.